Double

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Diples is a purely Greek dessert, which is found all over Greece with variations in some of the ingredients, but its base is the very thin and delicate dough that is fried in hot oil, as it is hot in cold syrup.

Intensely traditional we will meet them at Christmas, bathed in honey and nuts. In every house, if we remember from our memories, they were on the table in an honorable position, where they slowly disappeared as if by magic !!!!!

So let's see step by step how to make them.

Ingredients

  • 500 g flour
  • 5 eggs
  • 1 pinch of salt
  • 1 cup olive oil
  • 2 cups brandy
  • 2 tablespoons crystallized sugar
  • Seed oil for frying
  • Honey-cinnamon-walnut kernels-pistachio for sprinkling

For the syrup

  • 250 g crystallized sugar
  • 100 g of honey
  • 1 cinnamon stick
  • 350 g of water
  • ½ κ γ cloves (clove)
  • Or lemon

Directions

  1. We start with the syrup first. Put our ingredients in a saucepan, and as soon as it boils after 2 minutes, take it off the heat to cool until we prepare our doubles
  2. In a bowl sift the flour, add the salt and sugar, mix. Then add the eggs and brandy until the dough becomes pliable and does not stick to the hands. We make it into a ball and pour a little olive oil on our hands and spread our dough all around. Put it in the bowl and cover it with cling film and let it rest for 2-3 hours in the fridge.
  3. Then on a clean counter sprinkle a little flour, cut a piece of our dough, and open a very, very thin sheet. We continue the same process with all our dough. Cut long strips and cover them with a clean towel.
  4. We open our fire to heat our oil.
  5. With the help of a fork, we pass our dough through the slit in the teeth of the fork and make it a turn. Dip the wrapped part in the oil and with the other hand hold the end of the film from our strip. Our dough will start to blister. Slowly turn the fork, and loosely wrap the strip around our fork. Our movement must be slow and steady. When the strip is finished wrapping it, hold the fork for a few seconds to stabilize the rose that we have formed, and then with the help of a second fork release the fork that is wrapped next to us. Leave it until it gets a light pink color. With the help of the forks we put it from the oil, and we dip it in the cold syrup. Let it suck syrup for a few seconds. Take it out of the syrup and place it on a grill.
  6. We repeat the process.
  7. Then after we finish all our doubles we take them from the grill and place them on a beautiful festive plate.
  8. Pour over honey, and sprinkle with walnut kernels, pistachio and plenty of cinnamon !!!

Good luck !!!!!

-we put the brandy to cut the "egg" that we say and of course for its aroma

-our eggs in proportion to the flour should be 250 gr. That's why it would be good to weigh them to be sure of the result of our dough.

-because the eggs are slow to be discarded from our flour to make their opening very thin, easier and more delicate, we must let it rest.

-you can cut the doubles into rectangular pieces and after throwing them in the oil, roll them and fold them with the help of 2 forks to form beautiful rolls.

- our fire must first be moderate to strong and then moderate

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